We are off to a bit of a rainy summer but that is not stopping me from feeling Summery and whipping up a delicious summer fruit tart. This is one of Simon’s favourite desserts so I thought I would share my summer fruit tart recipe. I hope you enjoy it as much as we do.
Ingredients (As always, try to use organic ingredients)
290 g (10 1/4 oz) Puff Pastry
Flour for rolling out the pastry
1 Egg (well beaten)
175g (6 1/5 oz) Milk Chocolate
475g (16 3/4 oz) Mascarpone
6 tbsp (55g) Icing Sugar
1 tsp Vanilla Extract
A Selection of Fresh Fruit (Strawberries, Raspberries, Grapes, Kiwi Fruit…just whatever you can get a hold of)
3 tbsp Redcurrant Jelly
Lightly flour the worktop and roll out the pastry into a rectangle, approximately 12 x 7 in. Lightly flour the top of the pastry and fold the rectangle in half. Using a sharp knife, cut out a 1 in border / picture frame so that you are left with a small rectangle in the middle.
Roll out the small rectangle until it is slightly bigger than the border / picture frame.
Grease a baking tray and place the small rectangle on the baking tray. Brush the edge of the rectangle with water and place the border / picture frame on top.
Using a sharp knife, knock up the edges of the border / picture frame. Using the back of the knife, mark a zigzag pattern into the border / picture frame.
Brush the border / picture frame with the beaten egg. Make sure to not let the egg dribble down the side of the pastry and onto the rectangular base.
Prick the bottom of the rectangular base with a fork then pop the pastry in the fridge for at least 20 minutes to let it chill.
Once the pastry has chilled, pre-heat the oven to 400°F (205°C). Bake the pastry for about 15-20 minutes until golden brown and crisp. Slide the pastry out onto a wire rack to cool.
While the pastry is cooling, melt the milk chocolate in a heatproof bowl over the top of boiling water in a pan. Make sure that the bottom of the bowl does not touch the boiling water in the pan. Note that milk chocolate is the best for this recipe; dark chocolate is a little over-powering with the fruit and pastry.
Once the chocolate has melted, spread the chocolate over the pastry base. Pop the pastry/chocolate back into the fridge to cool and set.
While the chocolate is setting, wash and chop up the fruit for decorating on top of the tart.
Once the chocolate has set, whip together the mascarpone topping. Pop the mascarpone into a small bowl and then mix in the icing sugar and vanilla extract. You may want to add a little less/more icing sugar or vanilla extract to suit your taste.
Spread approximately 300g of the mascarpone mixture on top of the set chocolate. Then arrange the chopped fruit in a pretty pattern on top of the mascarpone. The remaining mascarpone can be popped into a little dish for serving with the tart. Alternatively, for some real indulgence, try the tart with the scrumptious mint chocolate chip ice cream.
If we are going to eat this relatively soon then I don’t bother with the next step; however, if you are making the tart in advance or want it to be absolutely perfect then glaze the tart and the fruit with the redcurrant jelly. Warm the redcurrant jelly until it is smooth and runny. Brush the redcurrant jelly glaze over the pastry and the fruit to give it a nice gloss and to stop the fruit turning brown. Leave the tart to cool.
Finally, dig in! Num num num